Results 171 to 180 of about 21,373 (231)

Investigation of Electromagnetic Shielding and Flame Retardancy Properties of Thermosetting-Based Hybrid Composites Containing Fe₃O₄ and Activated Carbon Obtained from Buckwheat Hulls Waste. [PDF]

Polymers (Basel)
Odabaşı A, Bkkur E.
europepmc   +1 more source

Extruded Pseudocereal Snacks Mathematical Modelling Approaches for Prediction and Optimisation: A Review. [PDF]

Foods
Lončar B, Radosavljević M, Filipović J, Djalović I, Košutić M, Filipović V, Nićetin M.   +6 more
europepmc   +1 more source

Species-Dependent Antibacterial Responses and Bioactivity Patterns Associated with Declared Botanical Type in Honey: An Integrated Biochemical and Microbiological Analysis. [PDF]

Molecules
Lewandowski F, Hrynkiewicz R, Bębnowska D, Ziętara-Wysocka J, Niedźwiedzka-Rystwej P.   +4 more
europepmc   +1 more source

The Impact of Brewer's Spent Grain on Noodle Quality and Composition. [PDF]

J Food Sci
Alfaro GMS, Clare SJ, Brueggeman RS, Finnie SM, Kiszonas AM.   +4 more
europepmc   +1 more source

The impact of environmental factors, sowing time, and soil conditions on the growth, yield, and resilience of Fagopyrum tataricum and Fagopyrum esculentum in Egyptian agroecosystems. [PDF]

PLoS One
M Hassona M, Morsy NM, Hussein AMS, Abd El-Aal HA.   +3 more
europepmc   +1 more source

Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications. [PDF]

Foods
Atudorei O, Atudorei D, Codină GG.
europepmc   +1 more source

Food-induced anaphylaxis to plant allergens in adolescents and adults: Data from the allergy Vigilance Network (2002-2024). [PDF]

World Allergy Organ J
Wanniang N, Codreanu-Morel F, Pouessel G, Assugeni I, Divaret-Chauveau A, Sabouraud-Leclerc D, Kuehn A.   +6 more
europepmc   +1 more source

Correction to "FtBPM3 modulates the orchestration of FtMYB11-mediated flavonoids biosynthesis in Tartary buckwheat". [PDF]

Plant Biotechnol J
europepmc   +1 more source

A Systematic Review of Phytochemicals in Oat and Buckwheat [PDF]

Food Chemistry, 2021
Consumption of oat and buckwheat have been associated with various health benefits that may be attributed to their nutritional composition. We performed a systematic review to evaluate the profile and quantity of bioactive compounds present in oat and ...
Jivko V Stoyanov, Peter Francis Raguindin, Marija Glisic   +2 more
exaly   +4 more sources

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Buckwheat

Cereal Chemistry, 2006
ABSTRACTBuckwheat has major potential as food ingredient, especially for the functional food industry. Buckwheat, a pseudo‐cereal, contains protein of high nutritional value, dietary fiber, resistant starch, rutin, D‐chiro‐inositol, vitamins, and minerals.
H. H. Wijngaard, E. K. Arendt
openaire   +1 more source